Onetik Bleu Des Basques

Pasteurized Sheep - Onetik - Midi-Pyrenees, France

It's true! Not all blue cheeses are the same, this couldn't be more true of this personal favorite. Most people who detest blue cheese have only experienced strong, often bitter (cheap) blue cheese. An artisanal blue such as this one is a game changer. It's a delicate, rich, toothsome blue expression. You are encouraged to come try it.

Located in a small village at the foot of the Pyrenees Mountans, Macaye Onetik has been making delicious cheese for over 30 years. The goal being to preserve and share the bounty of the Basque heritage. The quality of the milk  is the most important process of this cheese.  Transhumance - the traditional grazing methods of moving livestock in a seasonal cycle is practiced. Three ancient breeds of sheep traditionally kept by Basque farmers are used.

• Black-Face Manech [manèche]
• Red-Face Manech
• Basco-Bearnaise

Made with great skill and care the cheeses are crafted and aged at Onetik. This blue has a natural rind (always the strongest in flavor, eating it is a personal choice) and is aged for 2.5 months. It's creamy paste is lined with fine blue veins that give way to a delicate nutty punch of blue. Not over salted this can sometimes present sweet. We love to enjoy this in place of dessert with a glass of Muscat Beaumes de Venise.

We carry other Onetik cheeses but this Blue is a treat. When you see it in the case, don't hesitate in bringing some home with you. It will change the way you feel about blue cheese!

"Today marks my 10th year as a cheese maker at Onetik and it's still a pleasure to work with this noble ingredient.

Milk collected at the beginning, the middle or the end of the animal's lactation period does not behave the same way. We must employ all our skills during the different steps of cheese making from the delivery of the milk until the cheese is sent to the cellars.

The high quality of the milk provided by our farmers is what allows us to prepare our cheese under the best conditions, so they develop aroma and taste, so they sing, you know?

Today, our cheese makers set themselves apart from the competition through the meticulous care taken by all of us at Onetik cheese dairy. We each contribute our experience towards one goal: to make our cheeses a showpiece of the Basque Country.

There is one important thing I learned at the start of my work: cheese is a living thing, and that's certainly true!

In my occupation it's important to remain humble and respect cheese: that's the key."

Kayet Gastellu
Cheesemaker at Onet